The Best Slow Cooker Pot Roast Recipe

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The Best Slow Cooker Pot Roast Recipe

This is the best slow cooker pot roast recipe you will ever taste! With only 15 minutes of active prep, your slow cooker makes magic happen and gives you classic flavorful fork tender beef.

Prep Time15

Cook Time6 30

Total Time6 45

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 609kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

4 lb chuck roast trimmed of fat
3 tbsp extra virgin olive oil
1/2 yellow onion peeled & diced
6 cloves garlic minced
2 tbsp tomato paste
2 tsp brown sugar
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 tsp Worcestershire sauce
32 oz beef broth
1 1/2 lbs baby carrots
2 lbs baby gold potatoes halved, if large
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
salt & pepper to taste
3 tbsp cornstarch + 3 tbsp cold water

US Customary - Metric

Instructions

Add the oil to a large skillet set over high heat. Pat the roast dry with paper towels. Sear the roast on all sides, using tongs to turn, until done. Once fully seared transfer the roast to the bowl of a slow cooker.
3 tbsp extra virgin olive oil, 4 lb chuck roast
To the pot you seared the roast in reduce the heat to medium, then add the onion and cook just until translucent, stirring often.
1/2 yellow onion
Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Stir often.
6 cloves garlic, 2 tbsp tomato paste, 2 tsp brown sugar, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder
Add the Worcestershire sauce and a bit of the beef broth to the pot, then use a sturdy spoon to deglaze the pan and scrape any browned bits of flavor off of the bottom.
2 tsp Worcestershire sauce, 32 oz beef broth
Add the garlic, potatoes, and carrot mixture to the bowl of a slow cooker. Add the rest of the beef broth, fresh herbs, and the bay leaves pushing them down into the liquid.
1 1/2 lbs baby carrots, 2 lbs baby gold potatoes, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 2 bay leaves, salt & pepper
Cover and cook on LOW for 8-10 hours, or HIGH for 5-6, until the roast's perfectly tender and easily shreds. Transfer the roast to a waiting cutting board or serving platter.
Pour the leftover liquid in the crockpot through a strainer into a sauce pan on the stove set over medium heat. Add the cornstarch and cold water to a small prep bowl, then whisk together until evenly combined. Stir the slurry into the pot roast juices.
3 tbsp cornstarch
Bring the mixture to a simmer and cook, stirring often, until the gravy's thickened some.
Serve the roast and vegetables warm with gravy.

Notes

Let the oil and the pan get nice and hot before you sear the beef.
You know the beef is ready to be turned when it easily releases from the pan after 2 to 3 minutes. If it doesn't pull away easily, it's not ready to release.
Because you are searing the beef over high heat, your kitchen may get a bit smoky. Turn on the range fan and/or open a window to combat this.
Adjust the seasonings to your taste.

Nutrition